Tex Mex Breakfast Casserole, Italian Baked Eggs, Baked Eggs with Spinach

Tex Mex Breakfast Casserole

  • 12 large eggs
  • 2 cups shredded Colby Jack cheese
  • 4 oz. avocado, sliced
  • 1 ¾ cups cooked diced potatoes
  • 2 links cooked chorizo sausage (abut 3 ½ oz.), diced
  • 2 4.5 oz. cans chopped green chiles, undrained
  • ½ cup chopped scallions
  • ½ teas. seasoned salt (like Adobo)
  • 1 jalapeno, sliced thin
  • 1 cup chunky salsa

Preheat oven to 325 degrees F. Spray a 9×13 baking dish with cooking spray. Place the potatoes in the baking dish and top with the chorizo sausage, green chiles and 1 cup of the shredded cheese. In a medium bowl beat the eggs, scallions and seasoned salt with a whisk until well blended. Pour the egg mixture over the potato mixture in the baking dish. Bake the casserole in the preheated oven for 55-60 minutes until a knife inserted in the center comes out clean.

Remove the baking dish from the oven and top the casserole with the jalapeno slices and the remaining shredded cheese. Return baking dish to oven and bake for about 2 more minutes until cheese is melted. Cut the casserole into squares and top with avocado slices and salsa.
Note: Casserole may be prepared the night before and covered and refrigerated. When ready to bake remove the casserole from the refrigerator and allow it to come to room temperature. Remove cover before baking.
Recipe makes 10 servings Estimated WW Smart points 6 per serving.

Italian Baked Eggs

  • 4 large eggs
  • 2 cups marinara sauce
  • ½ cup grated parmesan cheese
  • ¼ cup fresh basil, chopped
  • ¼ teas. red pepper flakes, optional

Preheat oven to 350 degrees F. Spray an 8-inch square baking dish or oven-proof skillet with cooking spray. Pour the marinara sauce into the prepared pan and sprinkle with the basil. Make 4 narrow wells in the marinara sauce and crack an egg into the center of each well. Sprinkle the eggs with parmesan cheese and red pepper flakes. Place pan in preheated oven and bake until the egg whites are set, and the yolks are at desired doneness, 18-20 minutes. Evenly divide the sauce amount 4 individual bowls and place an egg in each.
Recipe makes 4 servings Estimated WW Smart points 7 per serving.

Baked Eggs with Spinach

  • 4 large eggs
  • 1 ½ lbs. baby spinach, large stems removed
  • 2 Tbsp. shredded mozzarella cheese
  • ¼ cup diced shallots
  • 2 teas. olive oil
  • salt and pepper to taste

Preheat oven to 400 degrees F. Spray 4 oven-safe dishes or ramekins with cooking spray. Heat a large skillet over medium-low heat, add the oil and shallots and cook for 2-3 minutes. Add the spinach and salt and pepper and cook until the spinach wilts, about 2-3 more minutes. Mix in the mozzarella cheese and remove from heat. Divide the wilted spinach mixture among the 4 oven-safe dishes, making a well in the center of each. Break an egg into the well in each dish and season with salt and pepper.

Place the ramekins or baking dishes on one or two rimmed baking sheets and place the baking sheets in the preheated oven. Bake the eggs until the whites are set and the yolks are firm around the edges but still soft in the center, about 17 minutes or till yolks are at desired doneness.
Recipe makes 4 servings Estimated WW Smart points 2 per serving.